Top Chef Masters Contestant and NYC-Born Chef Herb Wilson to Head Up Scottsdale's New Sumo Maya Restaurant

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Sumo Maya, the Mexican-Asian kitchen from Valley restaurateur German Osio (Local Bistro, Central Bistro) is bringing on a chef who's no stranger to global cuisine -- or reality television, for that matter.

The stylish new North Scottsdale restaurant (at the intersection of Scottsdale and Lincoln roads) is set to open in March with Herbert "Herb" Wilson as its executive chef and Osio's partner in the business.

The New York City-born Wilson was featured on last year's Top Chef Masters, Bravo's reality competition series, in which he was "the only chef to have received a two-star review from the New York Times on three separate occasions, by three different reviewers, at three different restaurants."

And Wilson's got a lot more on his résumé than a television appearance.

See also: 10 Most Anticipated Metro Phoenix Restaurant Openings in 2014

After working under the late Patrick Clark (an innovator in American cuisine during the 1980s), Wilson spent several years at three-star Michelin kitchens in France before returning to Manhattan to serve as executive chef at Le Refuge. Later, Wilson opened the city's first upscale Caribbean concept, Bambou, before taking the reins at Bull Run Restaurant. Prior to moving to the Valley to oversee the opening of Sumo Maya, Wilson most recently was executive chef at Sushi Samba in Las Vegas.

At Sumo Maya, Wilson is creating a menu that combines traditional sushi, ceviche, tacos, and noodles with more exotic Asian-Latin fusion plates -- and cooked on everything from Argentinean-style wood-fired rotisserie to a cast-iron plancha and woks.

At his newest gig, Wilson says he's most excited to connect with the Valley's network of small-scale farmers and boutique food purveyors.

"That was something I really enjoyed in New York, and it wasn't really an option in Las Vegas," Wilson says. "As Chef Jean-Georges Vongerichten once told me, 65 percent of great food is the ingredients, and only 35 percent is technique."

Follow Chow Bella on Facebook and Twitter and Pinterest.

Want access to our Best Of picks from your smartphone? Download our free Best Of app for the iPhone or Android phone from the App Store or Google Play. Don't forget to check out the full Best of Phoenix® online at bestof.voiceplaces.com.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.